5B-brewing
Well-Known Member
My last 3 beers have crapped out at around 1.020, when they should have been closer to 1.008-1.011. I've used 1L starters on all of them and on the last two batches I even stepped up the starter for a higher cell count. One time it happened when the batch was in my chest freezer with dual temp control, the other three times the batches were in a heated room and the fermometers showed 66*F. Any ideas on what could be causing this?
The floor in the family room by the garage door is cold and could have caused the yeast to drop out, but what about the chest freezer? Does the freezer cool from the bottom and could it have caused the yeast to drop? (We also use wood heat and it is possible that the room temp dropped overnight.)
(I've been brewing for 13 years, all-grain for the last three. I brew 2-3 batches per month and this is the first this has happened.)
The floor in the family room by the garage door is cold and could have caused the yeast to drop out, but what about the chest freezer? Does the freezer cool from the bottom and could it have caused the yeast to drop? (We also use wood heat and it is possible that the room temp dropped overnight.)
(I've been brewing for 13 years, all-grain for the last three. I brew 2-3 batches per month and this is the first this has happened.)